My easy and delicious “vegan cash lasagna”.

One of the very first meal I remember making on my own (when I was a teenager), was a meat lasagna with spinach and ricotta cheese. My parents would sometimes ask if I would help and prepare my “famous” lasagna when we had guests over for dinner. My meat lasagna was definitely my go-to recipe and most of our guests loved my version. Making a lasagna brings back so many great memories.

Now that I’m veganish, the one thing that I’ve missed having is a really tasty vegan lasagna. I have bought some in the past, but didn’t like any of them (so far)…So I decided to make one myself.

This is an easy and tasty vegan lasagna recipe. I absolutely love the taste and I’m already thinking of the next vegan lasagna version that I’ll create very soon. Without further ado, here is my vegan cash lasagna recipe:

Ingredients for the “cash” spread:

1 cup of raw cashews

1 zucchini

2 garlic cloves

Fresh parsley

Himalayan salt

Other ingredients needed:

Lasagna noodles

Olive oil

Tomato mushroom sauce

Paprika

Cumin/spices

Nutritional yeast (optional)

Vegetable stock/powder

Fresh cilantro

Cut the zucchini and add all the ingredients for the “cash spread” into a mason jar (hot pepper is optional of course). Add water and let it soak overnight.

The next day, remove the water from the mason jar and add the soaked ingredients in a vitamix (or a powerful blender of your choice). Add 1 tablespoon of olive oil, seasonings / spices (paprika, cumin, spices), nutritional yeast (optional) and vegetable stock/powder to the mix. Use the lowest speed on the vitamix to blend the “cash spread” until smooth.

Cook the lasagna noodles then set aside. In a lasagna bowl (I used my cast iron pan for this one), add a thin layer of tomato mushroom sauce first. Then add a layer of lasagna and add the “cash spread” on top (and repeat three times).